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Cinnamon Muffins

Soft, fluffy muffins topped with a crunchy cinnamon-sugar mixture, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups bread flour Provides structure and texture to the muffins.
  • 1 cup light brown sugar Adds sweetness and a hint of moisture.
  • 1/4 cup powdered milk Enhances creaminess and flavor.
  • 2 tbsp baking powder Helps muffins rise and achieve a fluffy texture.
  • 1 tsp ground cinnamon Infuses a warm, spiced flavor.
  • 1/2 tsp salt Balances sweetness and enhances overall flavor.
  • 1/4 tsp ground nutmeg Adds a fragrant and slightly sweet flavor.
Wet Ingredients
  • 1 cup whole milk Contributes moisture and richness.
  • 1/4 cup canola oil Keeps the muffins moist and tender.
  • 2 large eggs Bind ingredients together and add structure.
  • 1 tsp vanilla extract Enhances the flavor profile with warmth.
Topping
  • 2 tbsp salted butter Adds richness and flavor to the topping.
  • 2 tbsp light brown sugar Creates a sweet, crunchy topping.
  • 2 tbsp bread flour Helps achieve the perfect texture for the topping.
  • 1/2 tsp ground cinnamon Adds extra warm spice flavor.
  • 1/2 tsp vanilla extract Brings depth to the topping’s flavor.

Method
 

Preparation
  1. In a large bowl, whisk together dry ingredients: bread flour, light brown sugar, powdered milk, baking powder, ground cinnamon, salt, and ground nutmeg; make a well in the center.
  2. In a large measuring cup, beat together wet ingredients: whole milk, canola oil, eggs, and vanilla extract until well mixed.
  3. Pour the wet ingredients into the well of the dry ingredients and mix using a rubber spatula until fully incorporated and minimal lumps remain.
  4. Cover the batter and let it rest for 15 minutes for better texture.
Baking
  1. Preheat the oven to 425°F and prepare a 12-count muffin pan with liners.
  2. Melt salted butter, then stir in light brown sugar, bread flour, ground cinnamon, and vanilla extract until a paste forms for the topping.
  3. Divide the muffin batter between the muffin wells and evenly sprinkle the topping mixture on top.
  4. Bake at 425°F for 7 minutes, then reduce the heat to 350°F and bake for an additional 15-17 minutes until golden and a toothpick comes out clean.
  5. Allow to cool before serving to enhance flavor and texture.

Notes

These muffins are great for meal prep and can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge. They can also be frozen for long-term storage.